frittata - Articles and Posts from Slashfood

Posts with tag frittata

Quickie Quiche - Feast Your Eyes

Posted Oct 13th 2009 10:00AM by Emily Farris
Filed under: Eggs, Feast Your Eyes

Crustless quiche. Photo: Pink of Perfection.

Professional chefs can spend hours using expensive ingredients to make beautiful dishes, that, on rare occasions, are so perfect we're afraid to eat them. But many home cooks manage to spend very little time and money on dishes that are equally appetizing.

Case in point: this quick crustless quiche from Pink of Perfection's Sarah McColl. While the lack of crust might make it more of a frittata than a quiche, we're more concerned with what's in it than what's not. Packed with portobello mushrooms, frozen spinach and an onion, this eggy meal is easy as pie (no, it's easier) and, better yet, it costs only $5 to make!

[Via Pink of Perfection]

Savory Frittata Dishes - Slashfood Ate (8)

Posted Mar 10th 2009 11:00AM by Max Shrem
Filed under: Recipes, How To, Eggs, Slashfood Ate, Italy

As someone who has spent hours reading about how to perfect the omelet, the Italian frittata is another egg-based culinary delight I admit takes a certain skill. Like making an omelet, you must use just the right amount of ingredients so that the dish is not too cheesy or full of too many mushrooms. A frittata is somewhat a mix of an omelet and a quiche. It cooks over the stove in a skillet and is finished off in the broiler.

When entertaining, I often make frittata, because just one can serve up to 6 people. There are several different ways to make frittata. In southern Italian cuisine, especially Neapolitan cuisine, the frittata can contain spaghetti, macaroni, or another kind of pasta. Check out AOL's leftover spaghetti frittata recipe. A more traditional yet simple frittata might contain onions and Parmesan cheese.

Below are 8 savory frittata dishes:

Midweek Meals: Breakfast for dinner

Posted Oct 8th 2008 1:01PM by Sarah Christine
Filed under: Breakfast, Dinner, Recipes, Baking, Eggs, Italy

Who doesn't love breakfast for dinner? Check out these easy to make and adapt frittata- even better as left overs!

An extremely versatile Italian egg dish, a frittata can contain many savory ingredients. Don't be scared by the length of ingredients for this recipe - if you can use short cuts, feel free. I made it for dinner Sunday night and it made a repeat appearance last night for dinner (love leftovers!) Perfect for brunch, this dish can bake while you finish setting your table and get ready for guests. You won't miss a beat with this sure-hit, extremely satisfying meal.

Tip: Whole Foods didn't have any sun-dried tomatoes in stock, but they did have chicken sausages with sun-dried tomatoes in them. While the sun-dried tomatoes weren't as prominent, it did the trick! If you have leftover pasta, whether it be penne or another short cut, use that instead of making a whole new batch.

Continue reading Midweek Meals: Breakfast for dinner

Mother's Day and Morels: The Boston Globe in 60 seconds

Posted May 13th 2007 1:01PM by Bob Sassone
Filed under: Newspapers, On the Blogs, In Sixty Seconds

Sheryl Julian and Julie Riven end their Globe column after 25 years.
What is roti?
It's picnic time again.
Has Wal-Mart been caught selling conventional food under an organic label?
Local fruits and veggies can make all the difference in recipes.
Hey, Mother's Day isn't over yet! Maybe the kids can make her this.
This week's recipes: Easy Cinnamon Rolls, Curried Chicken Salad, Asparagus and Gruyere Frittata, Chicken Tagine, and Ham-wrapped Scallops with Vegetable Medley.

Frittata for a Sunday spring brunch

Posted Apr 15th 2007 11:02AM by Sarah J. Gim
Filed under: Vegetarian, Vegetables, Cheese, Frying, How To, Eggs

Did I just say that I felt like "sweet" for Sunday morning breakfast?

Well, that was a few hours ago, and besides, it's time for the next meal of the day anyway...brunch!

Jason Truesdell has a gorgeous Spring Frittata on his food blog that is perfect for a late morning, or early afternoon,Sunday spring brunch. He simply whisked together eggs with a bit of broth for flavor, added ramps, morels, and leftover rapini, then topped the frittata with Humboldt fog cheese.

I can't think of a better way to do brunch.

Thanks for coming: Garden Party Roundup!

Posted Apr 13th 2006 8:59PM by Nicole Weston
Filed under: Site Announcements, Recipes, Lists, How To

Thanks, everyone, for coming by our little Garden Party today! In case you missed anything, or want an easy reference back to all our recipes, ideas and posts, here is a roundup of all the stuff we did today:

General and How-To:

Recipes:

Drinks:

Tropical fruits:

We also had a reader submission from Cookbook 411 for some amazing looking Mini Puff Pastry Pizzas - check them out!

[Photo by Nicole Weston]

Asparagus, basil and tomato frittata

Posted Apr 13th 2006 12:19PM by Nick Vagnoni
Filed under: Lunch, Breakfast, Dinner, Snacks, Vegetables, Recipes, How To, Eggs, Garden Party

One frittata is not enough, especially if you have company. With that, here's a simple version with asparagus, basil and tomatoes. Begin by setting aside four large eggs so that they can begin to approach room temperature. Rinse a good handful of asparagus stalks and snap off the woody lower portions. Blanch the stalks and then transfer them immediately to ice water to keep their color. Drain the stalks, cut them into thirds and set them aside. Seed and dice half of a medium-sized tomato and finely slice a handful of basil leaves. Also, halve a small onion and slice it into half-inch thick strips. Preheat your broiler. Heat a few tablespoons of olive oil over medium heat in a medium (9-10") non-stick skillet and cook the onion until it turns translucent and takes on a little color. Beat the eggs in a bowl with a good pinch of salt and a few grinds of black pepper. Add the tomatoes, basil, asparagus to the beaten eggs and stir to combine.

[Photo: Nick Vagnoni]

Continue reading Asparagus, basil and tomato frittata

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Quickie Quiche - Feast Your Eyes

Savory Frittata Dishes - Slashfood Ate (8)

Midweek Meals: Breakfast for dinner

Mother's Day and Morels: The Boston Globe in 60 seconds

Frittata for a Sunday spring brunch

Thanks for coming: Garden Party Roundup!

Asparagus, basil and tomato frittata

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